Specs: Metered street parking, wheelchair accessible, free delivery to the North Shore; other parts of the Island are a $50 minimum

Come February, restaurateurs Vinny and Madeline Laurino plan to open Panini Grill in the Whitehall Ferry Terminal. It took three years to get to this point — a year alone was dedicated to settling the lease — and the 24-hour shop will sell, pizza, paninis, salads, wraps and prepared foods to go plus breakfast.

Meanwhile, back in the borough, the original Panini Grill lives in West Brighton.

In winter, a yellow glow from the restaurant casts on the sidewalk in the evening inviting passersby into the one-room dining room. Come summer, the glass doors of the eatery will be open and the sounds of chattering patrons and pop music will spill onto Forest Avenue. The activity and bustle over the course of the seasons makes it a place for drivers-by to earmark for a later visit.

Mottled copper paint treatment warms the inside space. Certain details corral the customer: Wainscoting on the walls, a wood-paneled partition between the service and dining areas plus an illuminated, curved pastry case up front.

The menu can be called out by letter and number or, in the case of pizza, by neighborhood.

A “P5,” a whole-wheat or white-bread panini ironed with grill marks holds 1-inch high (or thereabouts) fillings such as caramelized onions and artichoke-arugula spread over a neat stack of sliced luncheon turkey meat. Asiago, fresh mozz and goat cheese are folded into paninis with the likes of prosciutto, roasted red peppers and assorted greens. Salads with a squeeze of dressing tend to be piled high on oversized plates.

One appetizer, Sicilian Nachos, has become a signature item. It’s a decadent caricature of the Mexican fast food version with lasagna strips fried to wonton likeness, layered and layered with melted mozzarella, black olive and pepperoncino rings, diced tomato and sausage crumbles. With a monkey dish of thick Asiago sauce, it’s one of those belly bombers ordered on a double dare or something that could be highlighted on a food reality show.

Pizza, served on a metal cake plate stand, sports crunchy bubbles along the crust’s edge. Most pies include a sprinkle of parmesan cheese and oregano flakes, sometimes with fresh basil leaves.

The Sunnyside — a white pizza covered with clams and garlic — nods to the Road House. A Dongan Hills — Margarita with basil, red sauce and generous mozzarella raft — shouts out to the Plain Jane. The South Beach says, “You want a piece of me?” with its heavy-duty toppings of fried eggplant, fried calamari and spice-jacked red sauce.

Well-sauced jumbo meatballs take on the hearty texture of a soft meatloaf while Sicilian meatballs (not to be confused with the former dish) is prepared with pine nuts, raisins and a cloud of fresh ricotta cheese.

Assorted slices of cake should please the chocolate lover. The Fried Oreo — pancake-battered and cooked in rolling oil — is a new item where the cookie melts on the inside. Served with heavy cream, it’s a spin on cookies and milk.